Truffled Roasted Potatoes

Truffled Roasted Potatoes Recipe
Photo: Grant Cornett; Styling: Philippa Brathwaite
White truffle oil delivers a powerful flavor punch to roasted potatoes, more so than black truffle oil. To save money, purchase a small bottle. Use leftover oil for finishing other dishes—drizzle on pizza, risotto, or potato hash.


8 servings (serving size: about 3/4 cup)
Total time: 45 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 5 Minutes
Total: 45 Minutes

Nutritional Information

Calories 134
Fat 5.1 g
Satfat 0.7 g
Monofat 3.7 g
Polyfat 0.5 g
Protein 3.6 g
Carbohydrate 18 g
Fiber 3.6 g
Cholesterol 0.0 mg
Iron 0.8 mg
Sodium 269 mg
Calcium 3 mg


2 (20-ounce) packages refrigerated red potato wedges (such as Simply Potatoes)
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon white truffle oil
2 teaspoons fresh thyme leaves


1. Preheat oven to 450°.

2. Place potatoes on a jelly-roll pan; drizzle with olive oil, and sprinkle with garlic, salt, and pepper. Toss well to combine. Bake at 450° for 35 minutes or until potatoes are browned and tender. Remove from the oven. Drizzle potatoes with truffle oil, and sprinkle with thyme. Toss gently to combine.

Ann Taylor Pittman,

Cooking Light

May 2011
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